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Chemical characterization of organic and non-organic virgin olive oils

Opened Access Chemical characterization of organic and non-organic virgin olive oils

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Autor: García González, Diego Luis
Aparicio Ruiz, Ramón
Morales Millán, María Teresa Auxiliadora
Departamento: Universidad de Sevilla. Departamento de Química Analítica
Fecha: 2014
Publicado en: OCL - Oilseeds and fats, crops and lipids, 21 (5), 12-.
Tipo de documento: Artículo
Resumen: Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers generally have positive attitudes towards organic food because of superior taste, environment-friendliness, health, food safety and animal welfare. During last years, the demand of consumers for organic virgin olive oils have been increased as a result of their high quality image from nutritional and health aspects. In this work sixteen virgin olive oil samples, four obtained by organic and twelve from non-organic cultivation, were analysed by their quality parameters (acidity, peroxide value and UV absorption), fatty acids, sterols and volatile compounds. Quality parameters were not able to discriminate between organic and non-organic samples although significant differences were found in the values of acidity and K 270. Fatty acids and sterols content were able to discriminate samples according to their cultivar but did not show capacity differentiating the samples ...
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Cita: García González, D.L., Aparicio Ruiz, R. y Morales Millán, M.T.A. (2014). Chemical characterization of organic and non-organic virgin olive oils. OCL - Oilseeds and fats, crops and lipids, 21 (5), 12-.
Tamaño: 648.9Kb
Formato: PDF

URI: http://hdl.handle.net/11441/58791

DOI: http://dx.doi.org/10.1051/ocl/2014031

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